Print

Corn and Quinoa Salad: The Fresh Summer Salad You’ll Make on Repeat

Corn and Quinoa Salad
Print Recipe

TL;DR: This fresh Corn and Quinoa Salad is packed with sweet corn, juicy tomatoes, crisp cucumbers, green onions, fresh parsley, and fluffy quinoa, all tossed in a light white wine vinegar and lime vinaigrette. It’s the perfect make-ahead summer salad for barbecues, meal prep, or serving alongside grilled chicken, steak, or fish.

When sweet Ontario corn is at its peak, juicy garden tomatoes are overflowing, and cucumbers are coming out of the garden faster than you can keep up, this corn and quinoa salad is something we find ourselves making again and again.

It’s bright, fresh, and incredibly versatile. The quinoa makes it hearty enough for lunch, while the crisp vegetables and tangy lime vinaigrette keep it feeling light. Pair it with grilled chicken, salmon, or steak, pack it for a picnic, or bring it to your next barbecue. It holds up beautifully, making it one of those rare salads that’s just as good a few hours later.

The best part? This corn and quinoa salad has no mayonnaise, no heavy dressing, and nothing to wilt after a few minutes. Just simple ingredients doing what they do best.

Why You’ll Love This Corn and Quinoa Salad

Ingredients

Units Scale

Corn and Quinoa Salad

  • 1 cup (185 g) quinoa, rinsed
  • 2 cups (500 mL) water or vegetable stock
  • 2 cups (about 3 ears) fresh corn kernels
  • 1 cup (170 g) cherry or garden tomatoes, halved
  • 1 garden cucumber, peeled, seeded and diced
  • 3 green onions, thinly sliced
  • 1/2 cup (15 g) chopped fresh parsley

White Wine Lime Vinaigrette

  • 3 tbsp (45 mL) extra virgin olive oil
  • 2 tbsp (30 mL) white wine vinegar
  • Juice of 1 lime
  • 1 tsp (5 mL) Dijon mustard
  • 1/2 tsp kosher salt
  • Freshly ground black pepper

Instructions

  1. Cook the quinoa. Combine the quinoa and water (or stock) in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes or until the liquid has been absorbed. Remove from the heat, fluff with a fork, and let cool.
  2. Cook the corn. Bring a large pot of salted water to a boil. Cook the corn for 3 to 4 minutes, then transfer to an ice bath to cool. Cut the kernels from the cob.
  3. Make the vinaigrette. Whisk together the olive oil, white wine vinegar, lime juice, Dijon mustard, salt, and pepper.
  4. Assemble the salad. In a large bowl, combine the cooled quinoa, corn, tomatoes, cucumber, green onions, and parsley.
  5. Dress the salad. Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
  6. Rest before serving. Let the salad sit for at least 15 minutes before serving so the flavours have time to come together.

Notes

Chef Tips for Corn & Quinoa Salad:

Cook the quinoa in stock.

Using vegetable or chicken stock instead of water adds another layer of flavour without changing the freshness of the salad.

Cool the quinoa.

Warm quinoa can soften the vegetables. Spread it on a baking sheet or large plate to cool quickly before assembling the salad.

Use fresh corn whenever possible.

Fresh corn has a sweetness and crisp texture that’s hard to beat. If you’re making this outside of corn season, frozen corn is a great substitute.

Season before serving.

Cold salads often need an extra pinch of salt and another squeeze of lime just before serving.

Easy Variations

  • Add crumbled feta cheese.
  • Stir in diced avocado just before serving.
  • Toss in black beans for extra protein.
  • Add fresh basil or cilantro instead of parsley.
  • Mix in diced red pepper for extra crunch.
  • Finish with toasted pumpkin seeds or sunflower seeds.

What to Serve with Corn and Quinoa Salad

This salad pairs beautifully with:

  • Grilled chicken breasts
  • Lemon herb chicken thighs
  • Cedar Plank salmon
  • Grilled shrimp
  • Pork tenderloin
  • Burgers or sausages
  • Barbecued steak

It also makes a satisfying vegetarian lunch all on its own.

Storage

Store in an airtight container in the refrigerator for up to 3 days.  If making ahead, reserve a little extra vinaigrette to freshen the salad before serving.

Frequently Asked Questions

Can I use frozen corn?

Absolutely. Thaw it completely and pat it dry before adding it to the salad.

Can I make this ahead?

Yes. In fact, it’s even better after sitting for a few hours in the refrigerator.

Should I peel garden cucumbers?

We recommend peeling and seeding large garden cucumbers since the skin can be tougher and the seeds contain extra moisture. English cucumbers can be used without peeling.

Can I make this vegan?

Yes. The base recipe is naturally vegan. If you’re adding feta, simply leave it out or use your favourite plant-based alternative.

A Salad That Tastes Like Summer

Simple recipes have a way of becoming favourites. This Corn and Quinoa Salad lets the fresh ingredients do the work, making it the perfect side dish for everything coming off the grill. Whether you’re packing it for a picnic, serving it at a family barbecue, or meal-prepping lunches for the week, it’s a recipe you’ll come back to all summer long.

Looking for more fresh summer recipes? Browse our collection of seasonal salads and grilling favourites, or join us for a live online cooking class where we share the techniques that help simple ingredients shine.

 

Jody O’Malley and Kirstie Herbstreit are Red Seal certified chef co-owners of The Culinary Studio in Waterloo, Ontario. Jody graduated from Stratford Chefs School (2002), and Kirstie graduated from SAIT in Calgary (2003). Together they have more than 20 years of professional cooking experience and have spent the past 15 years helping thousands of home cooks build confidence in the kitchen through live online cooking classes. They also co-host the Chef Over Your Shoulder podcast alongside Amy Schlueter, where they share practical cooking tips, techniques, and behind-the-scenes stories from life as professional chefs.

Find it online: https://blog.theculinarystudio.ca/recipes/corn-and-quinoa-salad/